Rhubarb Custard Pie

Rhubarb Custard Pie (or crustless!) one pie crust, your choice;

Oven: 350′

Cream 6 T.
butter with
1+ cup sugar (can mix brown and white)
Stir in 3 beaten eggs
blend in 1/2 t. vanilla, cinnamon, nutmeg, and/or lemon zest to taste.

Add 4 cups chopped rhubarb, and pour mixture into unbaked pie shell (or buttered dish).

Bake for 45 minutes, and wait for the custard to set. Cool.
Refrigerate until ready to serve.

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